A good mac and cheese should be creamy, cheesy, baked and studded with breadcrumbs. This classic checks off all those boxes.
450 g pkg
, such as macaroni
grated aged white
Preheat oven to 350°F. 2. Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste.
Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.
Nutrition (per serving)
Originally published in the January 2013 issue. Photo by Andrew Grinton.